This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it!
When I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified.
I love that I am harping on about tradition, but hello? I put butter in my all my Cacio e Pepe sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new Chicken and Mushroom pasta!) For a version with no cream head to my Garlic Parmesan Pasta with Chicken.
For some similar creamy style sauces, try:
Main Ingredients
Boneless Skinless Chicken breasts - I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either.
Garlic - Fresh garlic cloves always if you can!
Cream -I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick.
Parmesan cheese - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well.
Fresh herbs - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage.
Lemon Juice - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly.
Additions:
I wanted to keep this as a really simple base but it is crying out to be added to! Try any of these:
- Toasted sliced mushrooms
- Any fresh vegetables like broccoli, zucchini or green beans.
- A big handful of fresh spinach
- Some cooked crispy bacon pieces.
How to make this recipe
The full recipe, ingredient list and a short tutorial video are in the recipe card below.
How to perfectly pan-fry a chicken breast
ONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board!
TWO: For best results, flatten it to about 1 - 1.5cm thick for best results.
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THREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).
FOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.
Making the sauce
ONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula.
TWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between.
THREE: Add ¼ cup of pasta water.
FOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken.
FIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes.
SIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish.
Expert tips
- For a juicy chicken breast, flatten it into an even layer. Ensures even and perfect cooking.
- The cream sauce should never be boiling just a really nice gentle simmer on a medium or even medium-low heat.
- If using dried pasta, undercook it by a minute so it can bubble away in the sauce for a minute or two at end and still be al dente.
- Always reserve a mug of the starchy pasta water before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a spider strainer for this.
How much salt to put in pasta water
If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series Salt, Fat, Acid, Heat.
For two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons.
Experiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.
Another week night must!
My delicious creamy pesto gnocchi is my fallback lazy dinner!
Recipe FAQs
Yes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my Chicken and Mushroom Pasta.
Anything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand.
Creamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce.
I prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick.
Want some other pasta dishes to try?
Loved this Creamy Chicken Pasta? I have load of pasta recipes from simple sauces for busy weeknights to more intricate handmade shapes. You have to make my Easy Three Ingredient Alfredo Sauce, it a staple for me! For another creamy concoction try my Spring Pasta Primavera, like this, perfect any night of the week. For a cheesy sauce my Easy Cheese Sauce with Bacon and Thyme is crazy good.
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Recipe
The Best Creamy Chicken Pasta Recipe
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Ingredients
- 200 grams dried pasta or 300 grams fresh pasta
- 1 tablespoon olive oil
- 1 x chicken breast (see notes)
- 1 tablespoon flour
- 1 tablespoon butter
- 3 garlic cloves finely chopped
- 1 tablespoon fresh rosemary leaves roughly chopped
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 grams parmesan very finely grated
- Lemon zest and extra rosemary to finish
Instructions
- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.
- Season the breast well with salt and pepper on each side then dust with the flour.
- Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).
- Lightly wrap in foil and set aside.
- Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.
- Add the rosemary and cook for a further 30 seconds.
- Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).
- Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
- Add the pepper and lemon juice and mix in quickly.
- Add ¼ cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.
- Add the cooked pasta, toss and let it gently bubble away for a minute or two.
- Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.
- I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.
ed A says
lovely dish- edwired
Kate Punturiero says
Another banger of a recipe, simple and perfect every time. The family adores this.
Emilie Pullar says
Thanks so much Kate! So happy the family loves it 🙂
Robert says
The recipe says reserve a cup of pasta water and then add ¼ cup of pasta water. Is the remaining three quarters of a cup of pasta water used for anything?
Emilie Pullar says
Hi Robert, sorry if this is confusing! I just think it is good to get in the habit of reserving a whole cup so you have extra to use if you need to loosen the sauce further 🙂
Robert says
Thank you for your reply! I am a somewhat neurotic cook!
R Mulcahy says
Sounds amazing. Can't wait to try. 5 ? because you just know it is!